Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it’s simple to make!
Writing this post made me laugh…my entire life I have despised (I know, harsh words!) tomato soup. Really, really despised it. However, I am married to a guy who loves it. Go figure! But the truth is… I have come to love the taste of this Creamy Tomato Basil Soup!
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Tomato Soup Was NOT On The List Of Foods I Enjoyed… Originally!
Years ago I worked at a school where occasionally they would serve the students and staff grilled cheese sandwiches with a small cup of tomato soup. Word on the street was the soup was good with a grilled cheese sandwich on the side, but I could never even bring myself to try the soup.
I grew up watching that gelatinous blob of tomato soup come out of canned tomato soup when my Dad would have it for lunch. No Thanks! I had such an “ugh” factor going on.
Then I married a guy who LOVES tomato soup, so through the years I would occasionally buy him a can of the stuff to make him happy. He sometimes even buys a carton of freshly made tomato basil soup from the grocery store deli to “heat and eat”.
Why I Ended Up LIKING Creamy Tomato Basil Soup
I searched online to find a homemade tomato basil soup recipe he could enjoy. This recipe for creamy tomato basil soup is the one I tried, and guess what? I had a tiny cup of it and it was absolutely delicious…who knew? Wait… now I like this soup? I was totally surprised!
How To Make Homemade Creamy Tomato Basil Soup
Add the canned tomatoes (including juice) and the chicken stock to the saucepan. Bring the tomato mixture to a full boil. Reduce the heat, and let it simmer, uncovered for 10 minutes. Once the tomato mixture has cooked for 10 minutes, remove pan from heat.
Add The Fresh Basil
Serve This Delicious Creamy Tomato Basil Soup
Looking For More SOUP Recipes?
- Corn, Bacon and Potato Chowder
- Italian Orzo and Spinach Soup
- Green Chile Chicken Crockpot Enchilada Soup
- Ham and Bean Soup
Interested In More Recipes?
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- 4 Tablespoons butter
- 2 brown onions , chopped
- 4 garlic cloves , minced
- 2 (28 oz.) cans whole tomatoes
- 3 cups chicken stock
- 1/2 cup fresh basil , chopped (plus additional leaves for garnish, if desired)
- 1/2 cup heavy whipping cream
- salt (to taste)
- pepper (to taste)
- Croutons and additional basil (for garnish, if desired)
- In a medium sized pan, saute onions and garlic in butter over medium heat till they are fairly clear (about 4-5 minutes). Don't let the garlic burn!
Add the canned tomatoes (including the juice) and the chicken stock to saucepan. Bring the tomato mixture to a full boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. When the tomato mixture has cooked for 10 minutes, remove from heat.
Use an immersion blender to puree. NOTE: If you don't have an immersion blender, no problem! Carefully transfer the "hot" tomato mixture to a blender or a food processor and puree. You may need to do this in batches.
- Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few times to incorporate the basil into the soup.
If you used a blender, return the hot soup to saucepan. Whisk in the heavy whipping cream, till blended. Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!
To serve: Ladle soup into cups or bowls. Garnish with croutons and fresh basil leaves, if desired. ENJOY!
Here’s one more to pin on your Pinterest boards!